Ham cooked in Madeira Wine
From The encyclopaedia of practical cookery, 1892
Serves 10
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 48. The excerpt below is the record exactly as published.
Ham cooked in Madeira Wine. — Select a Westmoreland or Irish Ham, boil it in water for two hours, then drain it, take off the skin, and put it into a saucepan with a few thin slices of veal at the bottom ; put two or three carrots, onions, bay- leaves, a few sprigs of parsley, and some spices in with the Ham, pour in 1 pint of stock and 1 bottle of Madeira
Cook this with the app: pantry check, scaling, and the assistant.